Spring Onion and Asparagus with Miso Yoghurt
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Spring Onion and Asparagus with Miso Yoghurt
Recipe By Michael Weldon
Ingredients
miso yoghurt
½ cup Jalna greek yoghurt
2tbs miso
1tbs sesame oil
1tsp smoked paprika
sea salt
1 bunch of spring onions
2 bunch asparagus
200g yellow beans
Squeaky Gate extra virgin olive oil
sea salt
¼ bunch parsley leaves
¼ toasted pine nuts
sea salt
Raco griddle pan
Method
In a mixing bowl combine all the ingredients for the miso yoghurt. Whish together until evenly combined.
Heat a BBQ or griddle pan until it begins to smoke. Drizzle the spring onions, asparagus and beans with extra virgin olive oil and a pinch of salt. Place on the grill and cook until charred.
To serve spread the miso yoghurt on a platter then top with the grilled veggies. Finish with the pinenuts, a drizzle of extra virgin olive oil and the parsley leaves.
